If you are a honey lover, you probably know about its health benefits and its different forms. The honey available in most of the grocery stores is pasteurised and processed, and this process gives it a transparent colour. It also removes a lot of its beneficial enzymes and natural yeast during this process. Raw Honey has a lot of natural benefits that will make you wonder why you should use the processed Honey. But Creamed honey also has its perks that will make you Wow! So let’s see what makes them different from each other.
Raw Honey from the Hive:
Imagine that you saw a beehive, you might open it to get honey. It is called raw honey. But this procedure is not recommended. It is because bees will not be happy to welcome an unwanted guest to destroy their home, and you might get stung. Just leave this part to the professional.
Before putting it into the bottle, the impurities must be removed, such as beeswax from raw honey. After that, it is ready to ship off to the stores.
You might have experienced this when you leave the jar of honey opened for too long; it will become solid after some time. It is a natural process for honey and called crystallization. These crystals make the honey grainy and thick. But this doesn’t mean it is harmful; it is still safe to eat. There are some people who prefer thick honey over liquid, and it totally depends on personal preferences.
An Extra Step to Make Creamed Honey:
When the bee honey is extracted from the hive and filtered, it is time to make it creamy through honey creamer. A honey creamer is a machine that has a big tank and an auger that spins the liquid honey periodically for a few days.
If the honey is left as it is, it will be crystallised. But with this interference, the natural crystallisation process is disturbed. In this procedure, the machine controls the size of the crystal. The smaller crystal means the creamier and smoother honey. Creamed honey has a rich and smooth texture that is perfect as a spread and also has the goodness of raw honey.
The flower nectar that is used to crystallise the honey has a significant impact on its crystallisation process. There are some types of flowers that create a smooth creamed honey. On the other hand, some flowers need a very long time to crystallise honey.
Some people get confused between Raw Honey and Creamed Honey. If we talk about creamed honey, it is pasteurized to make the desired crystal size. It will create a small and fine crystal to make honey nice and creamy.
The crystallisation process is controlled in order to make an attractive and delicious product. These crystals will not allow the honey to drip, and it will spread easily. Small crystals make it feel so smooth on the tongue.
If you feel raw honey is too hard for you, you can place the honey jar in your oven and leave it overnight with the oven light on. You will have soft honey the next day in the morning.